Tandoori Roti Recipe
whole wheat unleavened crispy flatbread, brushed with ghee
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Ingredients
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Dough
For Brushing
Method
Dough Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water while mixing with your hand or a wooden spoon until the dough starts to come together.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- 3
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making it easier to roll out.
Cooking the Roti
- 4
Divide and Roll the Dough
After resting, divide the dough into equal portions (about 8 pieces). Take one piece and roll it into a ball. Dust it with flour and roll it out into a round shape about 6-8 inches in diameter.
- 5
Preheat the Tawa
Heat a tawa (griddle) or a non-stick skillet over medium-high heat until hot.
- 6
Cook the Roti
Place the rolled-out roti on the hot tawa. Cook for about 30 seconds until you see bubbles forming on the surface. Flip the roti and cook for another 30 seconds.
- 7
Puff the Roti
Using a spatula, press down on the edges to help the roti puff up. If using an open flame, you can place the roti directly on the flame for a few seconds until it puffs completely.
- 8
Brush with Ghee
Once the roti is cooked, remove it from the tawa and place it on a plate. Immediately brush with ghee while it's still hot. Repeat the process with the remaining dough.